The so-called cocoa tea is actually a type of delicious hot chocolate, heavy infused with spices (even unusual ones like bay leaf). It hails from the island of St Lucia, and it's made from and served with fresh cocoa logs or at least cocoa nibs (as I had here).
Last year: nothing.
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Four years ago: Spaghetti aglia e olio del Re (Italian).
Five years ago: Mini poppy seed croissants (savory).
Six years ago: Glazed duck with orange sauce and vegetables (French-style).
Seven years ago: North Croatian deer goulash.
Eight years ago: Scottish cardamom griddle scones with butter and honey.
- 1 bay leaf
- 1 cinnamon stick
- 1/2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
- 1 cup whole milk
- 1 tbsp. sugar
- 1 tbsp. cornstarch mixed with 1 Tbsp. water
- 2 tsp. vanilla
- extra cocoa nibs to serve (optional)
In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.
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